Classic Pot Roast

1 Tbsp. olive oil
1 3 lb. boneless chuck roast, trimmed
1 tsp. salt
½ tsp. pepper
2 c. coarsely chopped onion
1 c. dry red wine
4 thyme sprigs
1 14 oz. can fat free, low sodium beef broth
1 bay leaf
2 lbs Yukon gold potatoes, peeled and cut into 2 in pieces

Preheat oven to 350 degrees.

Heat olive oil in large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Brown roast on all sides in oil. Remove roast.

Add onions to pan and sauté 8 min. or until tender.

Return roast to pan. Add wine, thyme, broth, and bay leaf. Bring to a simmer.

Cover and bake at 350 for 1 ½ hours or until the roast is almost tender.

Add potatoes and bake an additional 1 hour or until vegetables are tender.

Remove thyme sprigs and bay leaf and discard. Shred meat. Serve with potatoes and cooking liquid.


I'm not a fan of traditional pot roast, but I love this recipe. You can add carrots when you add the potatoes if you like.